Easy Raspberry Cake
photo by NorthwestGal
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 177.44 ml unsalted butter, softened
- 236.59 ml sugar
- 14.79 ml sugar
- 3 eggs
- 4.92 ml vanilla
- 2.46 ml grated lemon zest
- 29.58 ml fresh lemon juice
- 473.18 ml all-purpose flour
- 7.39 ml baking powder
- 2.46 ml salt
- 157.80 ml milk
- 236.59 ml fresh raspberry
-
To garnish
- powdered sugar
- fresh raspberry
directions
- Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
- In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
- Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
- Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.
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Reviews
-
This was a wonderful coffeecake! It's so easy to make, too. Thanks for sharing your recipe, MamiJ. The batter was fairly thick and I first thought maybe I had made a mistake. But I went ahead with it anyway, and it baked up wonderfully and produced a delicious cake. The top cracked a bit when I sliced it for serving, but it was still delicious. Made for Susie's World Tour 2018 (Pennsylvania Dutch).
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RECIPE SUBMITTED BY
I began cooking as a kid with my mom. I cook mostly Mexican food, but my best recipes are the ones that I improvise at the last minute! Especially desserts, which I love to cook, but always forget to write down.
I'm a stay at home mom of three kids- 2 boys (3 & 5years old) and a 1 year old baby girl. My husband and I have been married for nearly 8 years.
I want to take a moment to thank all of you who have made my recipes and even took the time to review and/or photograph them. I appreciate every one of them!
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